Spiced Pork With Sweet Maple Glaze Recipes

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES

Steps:

• Combine all ingredients in a medium bowl.;
• Combine all ingredients in a small bowl.;
• Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
• 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
• Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.

SPICED PORK CHOPS WITH SWEET AND SOUR GLAZE (AGRODOLCE)

Steps:

• Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
• Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
• Arrange the pork chops on a platter and drizzle with the glaze.

SPICY MAPLE-SAUCED PORK CHOPS

Steps:

• Preheat oven to 375°F.
• In a non-stick oven-proof skillet, heat olive oil over medium-high heat until glistening.
• Meanwhile, in a small saucepan over medium-high heat, whisk together maple syrup, soy sauce and lemon juice. Bring to a boil. Boil for five minutes or until mixture begins to foam, reduces by half and thickens to the consistency of corn syrup. Remove from heat, cover saucepan and set aside.
• In a small bowl, combine spices (garlic powder, cumin, chili powder, ginger, cayenne pepper, black pepper and salt. Rub mixture evenly over both sides of pork chops.
• Brown pork chops in hot oil for 2 minutes on each side or until medium brown in color and slightly crispy when pricked with a fork. Remove from heat.
• Spoon 1/3 of maple sauce over top of each chop, allowing to drizzle down over sides.
• Place skillet, uncovered, in oven and roast chops for 10 minutes.
• With oven mitts, remove skillet from oven and spoon 1/2 of remaining sauce over chops. Return to oven for an additional 10 minutes or until chops are cooked through.
• Spoon remaining sauce over chops just before serving. The sauce will be cool and very sticky at this time but will melt nicely when spooned onto chops.
• Serve immediately and enjoy!

MAPLE GLAZED PORK ROAST WITH SWEET POTATOES

Steps:

• Preheat oven to 350°F.
• Pat pork dry and season generously with salt and pepper.
• Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.
• Set pork on flour in pan and roast in middle of oven 40 minutes.
• Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F, 20 to 25 minutes more.
• While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces.
• In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.
• Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.
• Return potatoes to kettle and mash with a potato masher, or purée in a food processor.
• Season potatoes with salt and pepper and keep warm.
• Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes.
• While pork is standing, skim fat from pan juices.
• In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
• Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.
• Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.
• Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.
• Pour sauce through a fine sieve into a sauceboat.
• Slice pork and serve with sweet potatoes and sauce.
• Serves 6 to 8.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

SPICED PORK WITH SWEET MAPLE GLAZE

Steps:

• Preheat oven to 425.
• Bring pork chops to room temperature, pat dry.
• Add 1 tbsp of butter to large fry pan and set heat to medium-high.
• Combine mustard powder, salt, pepper, paprika, cinnamon and cumin. Rub onto pork.
• Place pork into hot pan and sear on both sides for two minutes.
• Transfer pork to a baking dish sprayed with non-stick olive oil spray and pour half of the juices left in the frying pan on top of the chops.
• Cook pork chops for 15-20 minutes depending on the thickness, baste (with half of the sauce you will make in the next step) and flip once or twice during cooking.
• After pork chops are in the oven turn stove top to medium low and pour white wine into the frying pan to deglaze. Use more or less depending on how thick and sweet you want your sauce.
• Add butter, maple syrup, and tarragon.
• Allow to thicken to your desired consistency. Use half to baste chops once or twice during cooking.
• Remove chops from oven when just under done - because they are thicker they will continue to cook once you remove them. Pour remaining sauce on top and serve.